BBQ Ranch Chickpea Quinoa Bowls
A delightful medley of textures and flavors, these BBQ Ranch Chickpea Quinoa Bowls combine quinoa, creamy avocado, and crispy chickpeas, all drizzled with a zesty yogurt ranch dressing.
Ingredients
Pickled Red Onions
- 1/2 unit red onion, very thinly sliced
- 1/2 cup apple cider vinegar
- 1 Tbsp sweetener of choice (granulated sugar, honey, or maple syrup)
- 1 tsp kosher salt for marinating
Quinoa
- 3/4 cup dry quinoa
- 1 1/2 cups vegetable broth
Sautéed Chickpeas
- 1 Tbsp extra-virgin olive oil
- 1 can (15 oz.) chickpeas, rinsed, drained, and patted dry
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 cup BBQ sauce
Bowls Assembly
- 3/4 cup frozen/thawed fire-roasted corn, warmed
- 1 medium avocado, cut into chunks
- 1/2 cup grated sharp white cheddar cheese
Yogurt Ranch Dressing
- 1/3 cup 2% plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 1/2 tsp fresh lemon juice
- 1 Tbsp finely chopped fresh chives
- 1/2 tsp dried dill (or 2 tsp. fresh)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
Preparation
- Start by combining the thinly sliced red onions with apple cider vinegar, a splash of water, sweetener, and kosher salt in a bowl. Bring this mixture to a boil, then pour it over the onions, allowing them to soak up all the flavors. Let the pickled onions sit for at least 30 minutes.
- In a medium pot, combine the dry quinoa with vegetable broth and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover it, and let it simmer for about 15-18 minutes. Once done, fluff the quinoa with a fork and set it aside to cool slightly.
- In a separate bowl, mix the Greek yogurt with mayonnaise, fresh lemon juice, chopped chives, dried dill, garlic powder, onion powder, kosher salt, and black pepper to prepare the yogurt ranch dressing.
Cooking
- Heat the extra-virgin olive oil in a skillet over medium heat. Add the rinsed and dried chickpeas, cooking them until they become crispy, approximately 4-5 minutes. Season the chickpeas with smoked paprika and garlic powder, then stir in the BBQ sauce to coat.
Assembly
- To assemble the bowls, start by evenly distributing the cooked quinoa among serving bowls. Top each bowl with the sautéed chickpeas, warmed fire-roasted corn, pickled onions, fresh avocado chunks, and a sprinkle of grated white cheddar cheese. Finally, drizzle the yogurt ranch dressing over the top and garnish with additional chives.
Notes
For extra flavor, consider using homemade BBQ sauce or a variety that aligns with your taste preferences. Ensure that the chickpeas are thoroughly dried before sautéing to achieve that crispy texture.